Noble Crust

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator began cleaning during inspection Corrective Action Taken

Basic – Cutting board has cut marks and is no longer cleanable

Cook line Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee beverage over dish machine Repeat Violation

Basic – Ice scoop handle in contact with ice

Behind bar, removed Corrected On-Site

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice flour, removed Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Reach in cooler gaskets soiled

Basic – Old labels stuck to food containers after cleaning

Plastic containers on storage shelves

Basic – Open dumpster lid.

Basic – Unclean building components, attachments or fixtures

Fan covers soiled in walk-in coolers

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cooked chicken wings in walk-in cooler

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

pesto with garlic (67F – Cold Holding) pizza station, moved to cooler, retemp 42F. Recommended item be added to time as a public health controlnranch (48F – Cold Holding); cut cherry tomatoes (50F – Cold Holding), ice bags added, retemp ranch 48F, tomatoes 43F Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards stained on cook line Repeat Violation